Nov 30, 2006
Eggs Poached in White Wine
- 4 eggs
- 11/2 cup dry white wine
- 2 scallions, minced
- 3 garlic cloves, crushed
- 1/4 tsp thyme
- 1/2 bay leaf
- sea salt and pepper
- butter
- 1 tsp flour
- 4 slices white bread
- Pour the wine in a saucepan and then add the scallions, garlic, thyme, bay leaf, salt and pepper. Bring to a boil and then simmer covered for 15 minutes. Break the eggs into wine to poach for 3 minutes.
- Spread butter on the bread and then fry it in a non-stick skillet.
- Lay the eggs on the bread. Whisk 2 tbsp of butter and the flour into the wine sauce until slightly thickened. Pour the sauce over the eggs. Serve.
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